Curried Chicken Salad
May 6, 2019
Ingredients
- ***DRESSING***
- 1/4 cup mayonnaise
- 2 tablespoons mango chutney
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon white pepper
- 1 cup plain yogurt
- ***SALAD***
- 3 cups cooked chicken
- cubed
- 2 cups cantaloupe
- cubed
- 2 medium cucumber
- peeled, seeded, cubed
- 3 cantaloupe
- cut in half
- 1/2 cup slivered almonds
- toasted
Directions
- Step 1 Dressing: in blender container place first 6 ingredients, cover and blend until smooth, scrapping down side of container occasionally. Spoon into medium bowl and stir in yogurt until combined. Cover and refrigerate at least 3 hours for flavors to blend.
- Step 2 Just before serving add chicken, cubed cantaloupes and cucumbers to the dressing
- Step 3 toss gently if desired, place melon slices on individual plates
- Step 4 mound heaping cup of salad on each melon half.
- Step 5 Sprinkle toasted almonds on top.